Sweet Potato Taco Fries with Garlic Aioli

Fri, 11 September 2026

Sweet Potato Taco Fries with Garlic Aioli

For the sweet potatoes

2 large sweet potatoes

2 sprigs of rosemary

A handful of semolina

A good pinch of sea salt and smoked paprika

For the mince

1 pound of steak mince


2 sprigs of rosemary


olive oil


sea salt


1/2 an onion


2 tbsps of tomato puree


1 tin chopped tomatoes


2tbps of organic sweet chilli sauce


1tsp of smoked paprika

For the Taco sauce


4tbsps of light mayonaise


1tsp of tomato puree


1/2 the juice of a lemon


1 clove of garlic.

Toppings


Cheese of choice.

Flat leaf parsley

Method


Preheat your oven to 190oC.

Slice up the washed sweet potatoes with the skin on into skinny chips.

On a baking tray with parchment paper, place in the chips, drizzle on the olive oil, seasalt and then sprinkle over the thyme, smoked paprika and semolina.

Place the tray into the oven and bake for 35-40mins.


For the mince dice one onion and on a medium heat soften it in some oil for 1-2minutes.

Add in the mince and cook it out until golden in colour and the fat evaporates.

Add in the smoked paprika and tomato puree and cook out for 30 seconds to a minute.


Now add the chopped tomatoes and sweet chilli and allow it to cook out for 10-15mins until the sauce reduces and thickens.

Season with sea salt and keep hot until serving.


For the taco sauce. Mix all the ingredients together and now serve.


Place the chips in a bowl or dish first.

Then spoon over the mince.


Spoon over the mince the taco sauce and the finish with some grated cheese and flat leaf parsley.
You can melt the cheese in the oven or under the grill if you like.